DAIRY-FREE PUMPKIN ALFREDO

5 from 1 vote

Irresistibly rich and creamy, it’s hard to believe that this sauce is entirely dairy-free! Pair with your favorite gluten-free pasta for an indulgent, but still healthy dinner.

Prep Time15

Cook Time15

Soak Time4

Total Time4 30

Course: Main Course

Cuisine: American

Keyword: Gluten-free pasta, Pumpkin pasta, Pumpkin recipes, Seasonal recipes

Servings:

Author: Olivia Adriance

Ingredients

½ onion, diced
2 cloves garlic, minced
2 tablespoons olive oil (divided)
1 cup soaked raw cashews (soaked for at least 4 hours. I only had roasted cashews and they worked fine!)
1 cup pumpkin puree
2 tablespoons lemon juice
1 cup unsweetened almond milk + more as needed to thin
2-3 tablespoons nutritional yeast
⅛ teaspoon nutmeg
2 teaspoons salt
½ teaspoon pepper
6-8 sage leaves
1 pound fettuccine pasta

For Serving:

Chopped fresh parsley
Fresh cracked black pepper

Instructions

Prepare the pasta according to package instructions. Set aside.
Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
Add the onion and saute for 2 to 3 minutes. Then, add the garlic and cook for another 2 to 3 minutes (you want the onions to be soft and translucent and the garlic to be fragrant but not burnt).
Remove the onion and garlic from the skillet and add another tablespoon of olive oil. Add the sage leaves and simmer in the sauce for a few minutes. You’re looking to lightly fry the leaves here.
To make the alfredo sauce, add the soaked and rinsed cashews, pumpkin puree, lemon juice, almond milk, nutritional yeast, nutmeg, salt, pepper, onion mixture, and sage leaves to a blender and blend until smooth. Taste and add more salt and nutritional yeast for flavor or almond milk to thin.
Add the creamy pumpkin alfredo sauce and cooked pasta to the skillet, tossing gently to combine.
Remove from heat and serve immediately with chopped fresh parsley.
ENJOY!

Nutrition